2 lbs. very thinly sliced kobe beef
2 lbs. very thinly sliced lamb
1 lb. sliced pork belly
1 lb. very thinly sliced pork
1 lb. shrimp
3 enoki mushrooms (love mushrooms)
2 bunches baby bok choy
1 package baked tofu
1 package organic firm tofu
1 package bean sprouts
1 bunch watercress
Fill a deep electric pan or a medium skillet two-thirds full with water & your favorite soup base. Arrange the ingredients on a large plate. Set the electric pan, ingredients, and serving bowls with dipping sauce at the table. Put a slice of beef in the boiling soup and swish it gently back and forth in the boiling soup until it changes color. Eat the meat, dipping in the sauce. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.
Makes 4 servings
frozen yogurt ice cream pie
Prepare pie crust first:
1 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
2 tablespoons light agave nectar
1 teaspoon vanilla extract
preheat oven to 350 degrees.
In a large bowl, combine flour, salt, and baking soda. In a medium bowl, whisk together grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 1.2 inch or deep –dish pie pan. (I made individual servings instead of in a pie dish. I used 4 tall ramekins.)
Bake for 10-15 minutes, until golden brown. Remove from oven and let cool completely before filling.
Recipe taken from, “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam
Ingredients of ice cream:
3 cups 0% plain Greek yogurt 2 1/2 cups heavy cream
1 cup skim milk
3/4 1 cup light agave nectar
2 teaspoon vanilla extract
1 teaspoon spiced rum
4 tablespoon cacoa nibs (as needed)
1. Mix together the cream, milk, agave, spiced rum and vanilla. Add nibs last. Refrigerate for 1 hour.
2. Freeze in your ice cream maker according to the manufacturer’s instructions.
Recipe adapted from: From “The Perfect Scoop” by David Lebovitz
Let ice cream rest on the counter for a few minutes prior to scooping it into the cooled pie crust. After filling, place it back in the freezer and allow ice cream to set. Let it rest on the counter before serving. ENJOY!